Q&A
Sweeteners SH
1. As we all know, sugar can cause lots of problem and disease if consumed too much: diabetic, obesity, tooth decay and so forth.So, what is the alternative or sugar replacer for sugar in order to stay the sweet taste and health in the same time?
Polyols are the best alternative for sugar. Polyols are known as reduced-calorie sweeteners which can assist in reducing the calories of foods and beverages to meet the strong consumer demand for these lighter foods and beverages. They have been increasingly utilized for their functional benefits.They are neither sugar nor alcohols. They are low-digestible carbohydrates, which similar in structure to sugar molecules, except for the substitution of a hydroxyl group in place of the aldehyde group found on sugars.
2. What are the physical properties of polyols?
-sweetness. Polyol sweetness varies and depends in part on the application. Generally, polyols vari in sweetness from about half as sweet to equally as sweet as sucrose.
-taste and flavor.They contribute mild sweetness, as well as the bulk and texture sugar, while low-calorie sweeteners increase sweetness.
-cooling effect. Energy is needed to dissolve the crystals; thus, they absorb the surrounding energy, which then lowers the temperature or cools the solution.
-molecular weight. MW can impart the viscosity, texture, temperature stability, crystallization and osmolality of the polyol.
-texture and appearance
-solubility
-hygroscopicity
-crsytallization
-viscosity
heat stability
-stability in cold and frozen products
Sweeteners SH
1. As we all know, sugar can cause lots of problem and disease if consumed too much: diabetic, obesity, tooth decay and so forth.So, what is the alternative or sugar replacer for sugar in order to stay the sweet taste and health in the same time?
Polyols are the best alternative for sugar. Polyols are known as reduced-calorie sweeteners which can assist in reducing the calories of foods and beverages to meet the strong consumer demand for these lighter foods and beverages. They have been increasingly utilized for their functional benefits.They are neither sugar nor alcohols. They are low-digestible carbohydrates, which similar in structure to sugar molecules, except for the substitution of a hydroxyl group in place of the aldehyde group found on sugars.
2. What are the physical properties of polyols?
-sweetness. Polyol sweetness varies and depends in part on the application. Generally, polyols vari in sweetness from about half as sweet to equally as sweet as sucrose.
-taste and flavor.They contribute mild sweetness, as well as the bulk and texture sugar, while low-calorie sweeteners increase sweetness.
-cooling effect. Energy is needed to dissolve the crystals; thus, they absorb the surrounding energy, which then lowers the temperature or cools the solution.
-molecular weight. MW can impart the viscosity, texture, temperature stability, crystallization and osmolality of the polyol.
-texture and appearance
-solubility
-hygroscopicity
-crsytallization
-viscosity
heat stability
-stability in cold and frozen products